Food & Recipes: Beef & Portabello Stroganoff

Beef & Portabello Stroganoff Paired with Saronsberg Life is Fine Shiraz

“Indulge in the delightful flavors of Beef & Portobello Stroganoff, a hearty and savory dish that promises to satisfy your taste buds. Tender slices of beef fillet are perfectly seared and combined with golden-brown Portobello mushrooms, creating a symphony of earthy and meaty goodness. The rich, creamy sauce infused with garlic, thyme, and a hint of tangy mustard complements the pasta, coating every strand of pappardelle in velvety deliciousness. Topped with a sprinkle of fresh parsley for a burst of freshness, this comforting and elegant meal is a true crowd-pleaser. Pair it with Saronsberg Life is Fine Shiraz, a wine that balances the dish’s robust flavors with its succulent ripe fruit notes, creating a culinary experience that leaves you craving for more.”

Recipe

Ingredients: (SERVES: 4)

– 500g beef fillet, sliced
– 500g portobello mushrooms, sliced
– 1 Tbsp fresh thyme leaves
– 1 medium onion, finely diced
– 4 garlic cloves, finely grated
– 4 cups chicken stock
– 1 cup cream
– ½ cup sour cream
– 2 Tbsp Worcestershire sauce
– 1 tsp Dijon mustard
– 1 tsp wholegrain mustard
– 400g pappardelle pasta
– 4 Tbsp butter, cut into small pieces
– Handful fresh parsley, stems removed, plus extra for serving
– Extra virgin olive oil
– Salt and pepper, to taste

Method:

1. Heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Add mushrooms and thyme, season with salt and pepper, and cook until the mushrooms are golden brown and tender. Set them aside in a large bowl.

2. Increase the heat to high and add another drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the center of each slice. Remove the steak from the pan and transfer it to a board to rest. Slice it into bite-size strips that will eat well in the pasta.

3. Reduce the heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook the onion and garlic until golden and softened. Add the chicken stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until the sauce is thick and creamy. Return the mushrooms and beef to the pan and stir until just heated through.

4. Meanwhile, cook the pappardelle according to package instructions until al dente. Reserve one cup of pasta water. Drain the pasta and transfer it to a large bowl. Add butter and a handful of parsley. Toss until the butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucy.

5. Arrange the pasta in bowls and spoon the stroganoff over the top. Garnish with additional parsley and a crack of black pepper.

Beef & Portobello Stroganoff Paired with Saronsberg Life is Fine Shiraz

To balance the richness of this dish, the succulent ripe fruit flavors of this Shiraz work perfectly. The wine has a deep, dark purple color with scents of violets and delicate spice. The mouth-feel has depth and a layered fruity finish, which balances the very savory elements of the stroganoff.

^{Credit to: The South African Mushroom Farmers’ Association}